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Pumpkin Cinnamon Rolls with Maple Cream Cheese Icing Recipe

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3.9 from 77 reviews

Soft and fluffy pumpkin cinnamon rolls featuring a tender pumpkin-infused dough filled with a rich cinnamon and spice swirl. These rolls are baked to golden perfection and topped with a smooth, maple cream cheese icing that adds extra sweetness and moisture, making them perfect for a cozy fall breakfast or dessert.

  • Total Time: 3 hours 25 minutes
  • Yield: 10-12 rolls

Ingredients

Pumpkin Dough

  • 1/3 cup (80ml) whole milk
  • 2 Tablespoons (28g) unsalted butter
  • 1/2 cup (115g) canned pumpkin (not pumpkin pie filling)
  • 1/4 cup (50g) granulated sugar
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 large egg
  • 2 and 1/4 teaspoons (7g) instant or active dry yeast (1 standard packet)
  • 2 and 2/3 cups (335g) all-purpose flour (spooned & leveled), plus extra as needed

Filling

  • 6 Tablespoons (85g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 Tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves

Maple Cream Cheese Icing

  • 4 ounces (113g) full-fat brick cream cheese, softened to room temperature
  • 3 Tablespoons (45ml) pure maple syrup
  • 1 Tablespoon (15ml) whole milk
  • 2/3 cup (80g) confectioners’ sugar, sifted
  • Optional: 1/8 teaspoon ground cinnamon

Instructions

  1. Make the dough: Warm the milk and butter together gently until the butter just melts and the mixture is lukewarm (105°F–115°F). In a large bowl or stand mixer, whisk together pumpkin puree, sugar, nutmeg, and salt. Add warm milk/butter, egg, and yeast and mix until combined. Gradually add 1 cup of flour and mix on low for 1 minute, scraping the bowl. Add remaining flour and mix for another minute.
  2. Knead the dough: Using a stand mixer with a dough hook or by hand on a floured surface, knead the dough for 5 minutes until soft and slightly tacky, adding flour sparingly if too sticky. Perform the windowpane test to ensure proper gluten development.
  3. First rise: Lightly grease a large bowl and place dough inside, turning to coat with oil. Cover and let rise in a warm place for about 2 hours until doubled in size.
  4. Prepare the pan: Grease a 9-inch square, 9-inch round, 9×13-inch, or 11×7-inch baking dish to fit 10-12 rolls.
  5. Roll out the dough: Punch down the risen dough, place on a floured surface, and roll into a 10×14-inch rectangle. If dough resists, cover and let rest 10 minutes, then roll again.
  6. Add the filling: Spread softened butter evenly over dough. Mix brown sugar, cinnamon, nutmeg, allspice, ginger, and cloves, then sprinkle evenly over buttered dough. Roll tightly into a log and cut into 10-12 even slices. Arrange rolls cut side up in the prepared pan.
  7. Second rise: Cover rolls tightly and let rise about 1 hour until doubled in size, or use the overnight option if desired.
  8. Bake: Preheat oven to 350°F (177°C). Bake rolls for 22-28 minutes until tops are light golden brown. After 15 minutes, tent with foil to prevent over-browning. Remove from oven and cool 10 minutes on wire rack before icing.
  9. Make the icing: Beat softened cream cheese until smooth. Add maple syrup and milk, beating until creamy. Gradually add confectioners’ sugar (and cinnamon if using) and mix until fluffy. Spread icing over warm rolls.
  10. Store: Cover leftover rolls tightly. Store at room temperature up to 2 days or refrigerate up to 5 days.

Notes

  • Use canned pumpkin puree, not pumpkin pie filling, for best results.
  • Temperature of milk and butter mixture is crucial; too hot will kill yeast, too cold will slow rise.
  • Windowpane test helps verify dough is kneaded enough.
  • For softer rolls, avoid adding too much extra flour during kneading.
  • Tenting with foil mid-bake prevents excessive browning while allowing proper cooking.
  • Icing can be customized with optional ground cinnamon for extra flavor.
  • Rises best in a warm, draft-free spot; a slightly warm oven or turned-off oven with light on can work.
  • Author: Amelia
  • Prep Time: 3 hours
  • Cook Time: 25 minutes
  • Category: Breakfast, Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesvibe.com/pumpkin-cinnamon-rolls-with-maple-cream-cheese-icing-recipe/